Xiao Cao Wu · Sichuan Cuisine Seafood (Guangzhou East Street Branch)
Sichuan cuisine · ⭐ 4.1
100 meters north of Yixian Park, west side of Guangzhou East Street
Dragon Mate tips
If you are traveling in China to visit Yantai, this restaurant is worth a stop for great food. This restaurant is located at 100 meters north of Yixian Park, west side of Guangzhou East Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried String Beans, Spicy Tea Tree Mushroom Hot Pot, Spicy Duck Head Hot Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Yantai
- Category: Sichuan cuisine
- Rating: 4.1
- Address: 100 meters north of Yixian Park, west side of Guangzhou East Street
- Popular dishes: Dry-Fried String Beans, Spicy Tea Tree Mushroom Hot Pot, Spicy Duck Head Hot Pot, Pine Nut Corn, Maoxuewang
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Dishes
Dry-Fried String BeansA classic Chinese dish made by stir-frying fresh string beans until tender and slightly crispy, seasoned with garlic and chili for a savory flavor.
Spicy Tea Tree Mushroom Hot PotDry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Pine Nut CornSongren Corn is a dish primarily made with corn kernels and pine nuts. The preparation typically involves boiling the corn kernels, stir-frying the pine nuts until fragrant, and then combining them with seasonings to create a bright yellow color.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Spicy and Sour Potato StewA hearty dish made with shredded potatoes, chili, and garlic, stir-fried to perfection in a clay pot for a crisp texture and bold flavor.
Spicy Sour Fish in Golden SoupGolden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
Golden Fried RiceA classic Chinese fried rice dish made with leftover rice, eggs, ham, shrimp, peas, and carrots, stir-fried to perfection for a rich, savory flavor.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.